A fragrant coastal-style biryani layered with tender chicken, aromatic basmati rice, golden onions, nuts, raisins and fresh herbs.
Kerala Malabar Chicken Biryani is a rich and flavourful rice dish inspired by the culinary traditions of the Malabar region. Chicken is cooked with yogurt, ginger, garlic, green chillies and warming spices, creating a savoury base that complements the delicate aroma of basmati rice.
The dish is assembled in layers, combining partially cooked rice with spiced chicken, fried onions, cashews, raisins, mint and coriander. Slow cooking on low heat allows the flavours to blend while keeping the rice fragrant and the chicken tender.
Ingredients
750 g basmati rice (4 cups), soaked for 30 minutes
1 kg chicken
3 tbsp ghee
2 onions, sliced
1 cup yogurt
1 tbsp ginger, chopped or minced
1 tbsp garlic, chopped or minced
2 green chillies
1 tsp turmeric
1 tsp coriander powder
1 tsp garam masala
4 cardamoms
4 cloves
1 piece of cinnamon
Salt to taste
½ cup fried onions
¼ cup raisins
¼ cup cashews
Fresh mint leaves
Fresh coriander leaves
5½ cups stock
Method
Prepare the Rice
Wash the basmati rice gently until the water is reasonably clear. Soak it for 30 minutes, then drain and keep it ready.Cook the Chicken Masala
Heat the ghee in a large pan and fry the sliced onions until golden. Add the ginger, garlic, green chillies, chicken, yogurt, turmeric, coriander powder, garam masala, cardamoms, cloves, cinnamon and salt. Cook for about 15 minutes, allowing the chicken to absorb the spices.Prepare the Cooking Stock
Add the stock to the chicken mixture and simmer for 10 minutes. Remove the chicken and reserve the broth for cooking the rice.Partially Cook the Rice
Boil the rice until it is approximately 70% cooked. Drain carefully so the grains remain intact and are ready for layering.Layer the Biryani
Arrange the chicken and rice in layers in a heavy-bottomed pot. Top with fried onions, raisins, cashews, mint and fresh coriander, distributing the ingredients evenly.Cook on Dum
Cover the pot tightly and cook over low heat for 25 minutes. This slow steaming allows the rice to finish cooking and absorb the flavours of the chicken and spices.Rest and Fluff
Switch off the heat and allow the biryani to rest for 10 minutes. Gently fluff the rice and serve without breaking the grains.
Serve
Serve hot with onion raita, pickle, pappadam and Malabar salad. The cool raita balances the warm spices, while the crisp pappadam and fresh salad add contrasting textures to the rich biryani.